What should the elderly pay attention to during the Spring Festival when they have high blood pressure?

　　The dietary arrangement should be small and frequent meals to avoid overeating； Patients with hypertension are often obese and must eat low-calorie foods. The total calories should be controlled at about 8.36 megajoules per day, with 150-250 grams of staple food per day, with animal protein and plant protein accounting for 50% each. Hypertensive patients without kidney disease or gout can eat more soybeans, peanuts, black fungus or white fungus and fruits.

　　Dinner should be small and light. Excessive greasy food can induce stroke. Use vegetable oil containing vitamin E and linoleic acid for cooking oil ； Don't eat sweets. Eat more high-fiber foods, such as bamboo shoots, green vegetables, Chinese cabbage, winter melon, tomato , eggplant, bean sprouts, jellyfish, kelp, onions, etc., as well as a small amount of fish, shrimp, poultry, skimmed milk powder, egg white, etc.

　　low salt

　　The amount of salt consumed by each person per day should be strictly controlled at 2-5 grams, which is about one teaspoon. The amount of salt should also be subtracted from the sodium contained in soy sauce used for cooking. 3 ml of soy sauce is equivalent to 1 gram of salt. Salted vegetables, fermented bean curd, bacon (eggs), pickled products, clams, dried shrimps, preserved eggs, and vegetables such as chrysanthemum, grassroots, and water spinach are all high in sodium and should be eaten as little or as little as possible.

　　High potassium

　　Potassium-rich foods entering the human body can counteract the blood pressure and blood vessel damage caused by sodium, and can often "appear" in recipes. Such foods include beans, mushrooms, black dates, almonds, walnuts, peanuts, potatoes, bamboo shoots, lean meat, fish, poultry, root vegetables such as amaranth, rape and green onions, and fruits such as bananas, dates, peaches, oranges, etc. Fish is the first choice for patients with any type of hypertension, because epidemiological surveys have found that those who eat fish once a week have a significantly lower mortality rate from heart disease than those who do not eat fish.